Quilt Cake Recipe Link by Craftybear

Quilt Cake Recipe

http://www.goodhousekeeping.com/recipefinder/easy-quilt-cake-ghk

Raw Apple Cake Recipe

This is a family favorite at the holidays. It is a tasty alternative to traditional fruit cake. The soaked apples in the baking soda and water solution serve as leavening. When the baked cakes are frozen for a couple of weeks before serving it, the flavors meld and apples turn the prettiest red.

First, chop 1and 1/2 cups Red Delicious apples and place into soaking solution of 2 level teaspoons baking soda and 6 tablespoons of water for at least an hour--longer is better. Meanwhile, assemble the following ingredients into 2 bowls--one for wet ingredients, the bigger bowl is for the dry ingredients.

2 cups flour
1 cup sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1 egg
1/2 cup veg oil
1 cup walnuts or pecans
1 cup dark raisins

Mix the wet ingredients with the dry ingredients JUST until combined. You may fold in your raisins and nuts at the last, or add them into the dry ingredients. The cake batter will be fairly stiff, but it makes 2 large loaves of this nut bread/cake. Grease and flour your selected pans and place cake batter into them; bake at 350 degrees for 50 minutes or until toothpick comes out clean. Do not open oven door for the first 20 minutes of baking as the cakes will fall if opened any sooner. The fruit in this cake will turn a bright red when kept in the freezer at least 2-3 weeks before serving--this is why our family loves them so much over the holidays! I grew up with them, literally.

Now, for those who watch sugars, calories, etc, I have just made a batch using stevia or Sucralose sugar substitute--In place of the sugar, measure 1 cup of your chosen sugar substitute to the dry ingredients, and add 1/2 cup of natural, unsweetened applesauce to this mixture before preparing batter in pans to bake them. The applesauce adds the needed moisture to keep the cakes in proper texture. I tried making them with stevia, but my results were a drier cake.

I hope you enjoy making these--if you bake them in mini bundt pans, they are pretty to give at holiday time.

Tips: 

Peel the apples and dice them medium small. Sassy   Ronda    Reply   Quote Reply
#   ^   Oct 16, 11 21:29:43
SassySewer53 Joined: Jan 4, 10 Messages: 340 Feedback: 0/0.0% Location: Phoenix, AZ	Red Delicious works in this recipe. The other kinds of apples do not seem to work the redness or taste very well. Ronda

Sassysewer53 aka Ronda Reed

Ronda

Spanish Bar Cake

I don't know if any of you remember, but way back, when I was young, the A&P carried a wonderful Spanish Bar Cake that they made in their bakeries. It was delicious!!!!!!!!!! Well, here is a recipe to make it ( or something very similiar). Let me know if you remember, or if you are familiar with this recipe.
Jo Ann


SPANISH BAR CAKE
For the bars:
1 package (18.25) plain spice cake mix
1/4 cup lightly packed light brown sugar
3/4 teas ground cinnamon
1/2 teas ground nutmeg
1/4 teas ground cloves
2 cups unsweetened applesauce
2/3 cup vegetable oil
4 large eggs
3/4 cup raisins
1/2 cup finely chopped walnuts (optional)

For the frosting
4 oz reduced fat cream cheese, at room temperature
1 tablespoon milk
2 1/2 cups confectioners' sugar, sifted
1 teas pure vanilla extract
1/2 cup coarsely chopped walnuts (optional)

To make the bars:
1. Preheat oven to 350 degrees. Place race in the center of the oven. Line with parchment paper a 15 x 10 jelly roll pan and set aside.
2. Place the cake mix, brown sugar, cinnamon, nutmeg, cloves, applesauce, oil and eggs in a large mixing bowl and beat with an electric mixer on low until the ingredients are incorporated, 30 seconds. Stop the mixer and scrape down the sides with rubber spatula. Increase the mixer speed to medium and beat until batter is smooth, about 1 minute longer. Fold the raisins and 1/4 cup finely chopped walnuts, if using. Transfer batter to prepared baking pan, smoothing the top with the rubber spatula.
3. Place pan in over and bake the bars until edges have set and the center is still a little soft. 25-30 minutes. Transfer pan to a wire rack and let cool for about 35 minutes.

To makes the frosting:
1. Place cream cheese in a large mixing bowl and beat with an electric mixer on low until creamy, 1 minute.
2. Stop the machine, add mix, sugar and vanilla. Continue beating on low until the ingredients come together. Increase the mixer speed to medium low and beat until the frosting is creamy and light, 30 seconds longer.
3. Spread the frosting evenly on top of the cooled cake. Run the tines of a fork through the icing to make squiggles. Let the frosting set for 10 minutes before slicing and serving.

Pineapple Dream Cake

Pineapple Dream Cake

one store bought angel food cake mix
20 oz. can of crushed pineapple (Do Not Drain)

Mix together but do not add any other ingredients as per the box, it will foam up. Bake per the boxed directions and it is a dream.

Quick Chocolate Cherry Cake

Quick Chocolate Cherry Cake

1 Box Fudge Cake Mix
1 Can Cherry Pie Filling
1 Cup Chocolate Chips
2 Eggs beaten w/1 Tbsp Cream or Milk
Nuts if desired

Mix all the ingredients gently and pour into a 9 x 13" greased pan. Bake at 350 for 40-42 minutes. Top with ice cream or whipped topping.

Old Fashioned Oatmeal Cake

Old Fashioned Oatmeal Cake with Broiled Topping

Cake-

1 ½ cups quick cooking rolled oats
1 ¼ cups boiling water
1 cup sugar
1 cup firmly packed brown sugar
½ cup margarine or butter softened
1 tsp vanilla
3 eggs
1 ½ cups all purpose unbleached flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp nut-meg

Topping-

2/3 cups firmly packed brown sugar
¼ cup margarine or butter softened
3 tbls milk or half & half ( I use milk )
1 cup coconut
½ cup chopped walnuts

Heat oven to 350, Grease and flour 9X13 pan in small bowl combine rolled oats and boiling water let sit 20 minutes. In large bowl beat sugar, brown sugar, and margarine until well combined Add vanilla and eggs blend well. Lightly spoon flour into measuring cup and level off, Add oatmeal, flour, baking soda, baking powder, salt, cinnamon and nut-meg mix well. Pour batter into prepared pan, bake at 350 for 35 to 45 min or until toothpick inserted in center comes out clean.
Topping – In small bowl combine brown sugar, margarine & butter softened, beat at high speed until smooth. Stir in coconut and nuts and spread to cover cake right out of oven, return under broiler about 5 inches from heat for 1 to 2 minutes or until bubbly and brown – cool

Apricot Nectar Cake

1 Duncan Hines yellow cake mix
12 oz. can of apricot nectar
4 eggs
1/2 cup of salad or canola oil
1 package of lemon instant pudding
1 stick margarine or butter
1/2 cup sugar

Mix cake mix, 1 cup of apricot nectar, 4 eggs, 1/2 cup oil, 1 package of lemon instant pudding until blended. Spray bundt pan with baking spray, bake at 350 degrees for 1 hour.

The final 15 minutes the cake is baking, in a small saucepan pour the remaining 4 oz. of apricot nectar, 1 stick of margarine and 1/2 cup sugar. Simmer over heat until the liquid is transparent and slightly thickened.

When the cake is finished baking, remove from oven. Immediately poke holes using a chop stick about 1 inch apart. Spoon the thickened warm nectar over the cake. Let the cake cool for about 30 minutes; then invert on a plate. No frosting or icing necessary. Very moist and delicious!

Chocolate Zucchini Cake

With all the zucchinis coming on in the garden I thought you might like this recipe. Tis delicious!!

2 1/2 c all purpose flour
1/2 c cocoa powder
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup butter
2 c sugar
3 eggs
2 tsp vanilla
2 c of shredded zucchini
1/2 c milk.
1 c chopped walnuts or pecans.

Preheat oven to 350.
Combine butter,sugar and eggs add vanilla stir in zucchini and milk Add dry ingredients and nuts last.
Pour batter into a greased and floured 10 inch tube or bundt pan.
Bake 50 min . Test at 45min.
Can add a glaze but this is nice just the way it is.
Less calories too..so we can have two pieces LOL